Perfect Pie Crust

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For years I searched for a great pie crust recipe. I had a friend in Florida share this recipe with me. I believe it came from a cookbook she had but I cannot say which one.
Perfect Pie Crust
12 Tbsp. very cold unsalted butter
3 C. flour 
1tsp. kosher salt
1 Tbsp. sugar
1/3 C. cold vegetable shortening
6-8 Tbsp. ice water  

Dice the butter and return to the fridge or freezer while preparing the flour mixture. 

Place the flour, salt and sugar in a food processor. Pulse a few times. Add the butter and shortening. Pulse 8-12 times til the butter is pea-sized. 

With the machine running pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
Cut the dough in half and roll out. 
This actually makes enough for about 3 single crusts. 
 


 

Easy Donuts

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Every once in a while my mom would break out the canned biscuit dough and make us these sugary treats. They are so simple and so yummy! Maybe everyone know about these already, but I thought they were worth the reminder. These are best with Pillsbury Grands, but you can use the smaller ones too.
 
Pillsbury Grands, 1-2 cans
sugar
oil, for frying
 
Pour oil into a pot until its about 2-3 inches deep, and heat on medium. While its heating up, open the biscuits and use something to cut a perfect circle into the center of each biscuit. Then drop 2-3  donuts at a time into the oil to fry. The trick to this, is you don’t want the donuts to cook too fast or they will be doughy in the center. So, it should take 25-30 seconds on each side, maybe a bit more if you cook it on lower heat. Using tongs, lift the donuts out of the oil and let the oil drip off good then place the donut into the sugar. Lift all of the donuts and place into the sugar and then transfer to a plate to rest.  Toss the donuts around in the sugar until they are thoroughly coated.  These are really great and so quick.
 
 
 

Pumpkin Pie Bites

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I love finger food.  I guess I’m just too lazy to use a fork or something, I dunno.  I just think finger food is way more fun.  So finding a way to eat pumpkin pie with my fingers is just cooler than the flip side of my pillow.

Ingredients:
2 refrigerated ready-to roll pie crusts
1 egg white
8 oz. cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
biscuit/round cutter
1/2 cup chocolate morsels
vegetable oil (I used coconut oil)
re-sealable plastic bags or frosting bag

1.  Preheat oven to 350 degrees.  Roll out pie crust onto lightly floured board and thin it out just a bit with a rolling pin.  Cut circles with a biscuit cutter.  Easing the fullness in as you go, gently press the circles into the cups of a mini muffin pan.  With the scraps on the board, cut little stems and adhere them to the crust in the cups with a tiny bit of water.  Brush the tops of the crusts with beaten egg white.
2.  Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, and pumpkin pie spice together until well combined.  Spoon one tablespoon of this mixture into each of the crusts.  (Pumpkin filling should be level with the top of the crust, more or less.)
3.  Bake for 15-18 minutes.  Remove pie bites from muffin pan and place on cooking rack to allow to cool completely.
4.  Melt chocolate (semi or milk, doesn’t matter) in a microwave-safe bowl until melted (30 seconds at a time).  Stir until smooth, adding enough vegetable oil to get it to piping consistency.  Pour this into a sturdy ziploc bag (or a frosting bag), close, and snip the corner just enough to make a small opening.  Decorate the pie bites with a drizzle or with a jack-o-lantern face.

Makes about 2 dozen pie bites

Source:  Bakerella

DIY Shampoo

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I like to try and find ways to use more natural products, especially when they don’t cost an arm and a leg. I found this shampoo recipe online and thought that, since I had most of the stuff already, it was worth a try. The Dr. Bronner’s was already in my supply as well as the doTERRA Lavender oil. A quick check of the pantry produced the coconut milk so I was left just searching a store for Vitamin E oil. I figured this would be a tough search. I don’t live in a small town, but we don’t have a lot of access to natural products here. I figured that checking my local grocery store while on my regular grocery run would be an exercise in futility but I was pleasantly surprised. They had it in the personal care section! Score. I’ve been using this shampoo for a month or so now and I find it works well. The first time I tried it my hair hadn’t been washed in a couple of days (I’m a daily washer normally) and it didn’t get my hair fully clean. But for daily washing it is great.

(this recipe is from my personal blog)

Ingredients 
 1/4 cup coconut milk
1/3 cup Dr. Bronner’s soap
1/2 tsp. Vitamin E oil
20 drops doTERRA essential oil of your choice
optional: 1/2 tsp. olive or almond oil (for dry hair)

Instructions
Combine the ingredients together in a bowl and whisk well.

Use about 1 Tbsp. per wash, more if washing less often than once a day.

I stored my shampoo in one of those empty bottles you can get in the travel toiletries section at Target. Make a larger recipe and store in an old shampoo bottle. You can use any scent of Dr. Bronner’s soap and of doTERRA essential oil. I used Lavender in both but next time I may try mixing scents, like Lavender and Peppermint. Or, my new favorite doTERRA oil blend, Citrus Bliss. Make sure to shake it up each time before you use it. I squirt about a tablespoon into my hand, rub in and lather, and quickly get my fingers going with the lather on my scalp. The lather has a tendency to “fade” quickly but I find that if I focus on my scalp first it’s just fine.

To order doTERRA Certified Pure Therapeutic Grade Essential Oils, click here.

Creamy Cauliflower Sauce

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A Pinterest find, of course.  And a healthier version of any creamy white sauce you can imagine!  Add a little Parmesan cheese and you will swear you are eating Alfredo sauce.  Check out my source  and you will see that she has created a whole ebook of recipes for this little gem.  Stay tuned here for a yummy tortellini recipe that I used this sauce in last week.  The picture is the teaser!

Ingredients:

8 large cloves garlic, minced
2 T. butter
5-6 cups cauliflower florets (one good-sized head)
6-7 cups vegetable broth or water (I used chicken broth because that is what I had on hand)
1 t. salt
1/2 t. pepper
1/2 cup milk

1.  Saute the minced garlic with the butter in a large nonstick skillet over low heat.  Cook for several minutes or until the garlic is soft and fragrant, but not browned (tip from Source is that browned or burnt would taste bitter).  Remove from heat and set aside.

2.  Bring the water or broth to a boil in a large pot.  Add the cauliflower and cook, covered, for 7-10 minutes or until fork tender.  DO NOT DRAIN.

3.  Use a slotted spoon to transfer cauliflower pieces to a blender.  Add 1 cup broth or cooking liquid, sauted garlic, salt, pepper, and milk.  Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk to desired thickness.

4.  Serve hot.  If the sauce starts to look dry, add a few drops of water, milk or olive oil.

5.  I added some Parmesan cheese and cooked until incorporated.  Yummy.

Source: Pinch of Yum.

Full-Flavored Beef Stew

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This is a quick crock pot recipe.  It makes your house smell wonderful all day long!

Ingredients:

2 lb. beef roast or stew beef, cubed
2 c. sliced carrots
2 c. diced potatoes (I like to leave the skins on)
1 medium onion, sliced
1 1/2 c. peas
2 t. quick-cooking tapioca
1 T. salt
1/2 t. pepper
8 oz. can tomato sauce
1 c. water
1 T. brown sugar

Directions:

1.  Combine beef and vegetables in slow cooker.  Sprinkle with tapioca, salt and pepper.

2.  Combine tomato sauce and water.  Pour over ingredients in slow cooker.  Sprinkle with brown sugar.

3.  Cover. Cook on Low 8 hours.

Source:  Stacy Petersheim, Mechanicsville, PA

Brown Sugar Muffins

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My children ask for these muffins more than any other I make! They are DELICIOUS! 
Ingredients: 

½ cup oil
1 cup brown sugar
1 egg (I have used powdered eggs and it turns out great! 1 TBSP Egg Powder plus 2 TBSP water)
2 cups flour (we think whole wheat flour taste the best in this recipe, but white flour is good too)
1 tsp salt
1 tsp vanilla
1 cup milk (you can stir in a few TBSP milk powder with the flour and then add 1 cup water)
1 tsp baking soda

Instructions:
1. Stir oil, egg, vanilla, milk and brown sugar together in a bowl. 

2. Then stir in dry ingredients (flour, salt, baking soda.) 
3. Spray muffin tins with non stick spray or use cupcake liners. Fill 12 muffin cups with the batter.

4, Bake at 375° for 15-20 minutes or until center of muffin is done. Better grab one, because they disappear quickly!

Notes: The food storage substitutions turn out really well. And the whole wheat flour gives it a great texture and density that we all love. My family does not love it when I make oatmeal for breakfast, but when I have brown sugar muffins to go with it, they do not complain!

Source: Original recipe from my sister-in-law Margo Coombs

Lemon Bundt Cake

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This lemon bundt cake is by far one of the favorites in my family. For sure we have it atleast three or four times a year. (This is THE birthday cake for my grandma, husband, brother, and often times my mom) It is so easy, but tastes super impressive. Your guests will never know that it’s a jazzed up cake mix!

Lemon Bundt Cake 

Ingredients

Cake:
Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1 large or 2 small boxes lemon jello
1 cup cold water
1 grated lemon rind (finely grated) (at least 1 tsp)

Glaze:
1 cup powdered sugar (sift so there are no lumps) ¼ cup lemon juice stir until smooth

Directions
1. Mix according to cake mix directions.
2. Pour into well greased and floured Bundt Pan.
3. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
4. Turn out unto serving plate.
5. Poke holes in cake with skewer and pour glaze slowly over cake while cake is still warm. I actually cover the entire cake surface using icing on the back of a spoon or after all these years use a pastry brush and brush it on!!

 *** MUST spray bundt pan with Baker’s Joy or grease and flour! *** It will stick in the pan if you just use Pam!

Source: My momma!

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